Instant Pot Carnitas is an easy, flavorful dish that takes just 5 minutes of prep time. The pork becomes tender and juicy in the Instant Pot, then is crisped for a delightful contrast—perfect for tacos, quesadillas, burritos, nachos, or bowls.
This homemade carnitas recipe is simple to prepare in an Instant Pot, which quickly transforms a fatty cut of pork into tender, shreddable meat. It’s versatile and reheats well, so you can stretch a single batch across multiple meals—filled into tacos, folded into quesadillas, wrapped into burritos, scattered over nachos, or added to a rice bowl.
Why This Recipe Works
This carnitas recipe is a family favorite because it delivers big flavor with minimal hands-on time. The pressure cooker locks in moisture and breaks down connective tissue, while a final broil crisps the edges for texture.
Highlights:
- Bold flavor: A simple spice rub and citrus juices infuse the pork with classic Mexican flavors.
- Low carb: With under 10 grams net carbs per serving, these carnitas suit low-carb and keto-style meals.
- High protein: Each serving provides a substantial amount of protein—about 23 grams—making it satisfying and filling.
Ingredients
To make Instant Pot pork carnitas, gather the following:
- Pork shoulder or pork butt—the fattier the cut, the juicier the result.
- Spices—cumin, oregano, smoked paprika, salt, and black pepper.
- Garlic and onions.
- Green chilis or diced jalapeños for heat.
- Liquids—orange juice, lime juice, and chicken or beef broth.
How To Make Instant Pot Carnitas
- Season the pork—combine cumin, oregano, smoked paprika, salt, and pepper in a small bowl and rub the mixture over all sides of the pork shoulder.
- Arrange in the Instant Pot—place the metal trivet in the bottom of the Instant Pot and set the pork on top. Scatter minced garlic, diced green chilis (or jalapeños), and sliced onions over the meat. Add bay leaves if you like.
- Add the liquids—pour in the juice from the oranges and limes and add one cup of chicken or beef broth.
- Cook—secure the lid, set the vent to SEALING, and pressure cook on high for the time indicated in the recipe (see instructions below). Expect the Instant Pot to take 10–15 minutes to reach pressure.
- Shred the meat—when cooking is complete, allow a natural pressure release for 15 minutes, then quick-release any remaining pressure. Remove the pork and shred it with two forks. Strain the cooking liquid and reserve about one cup; skim off excess fat if desired.
To crisp:
- Spread the shredded meat in a single layer on a rimmed sheet pan or cast-iron skillet—do not overcrowd. Spoon some reserved juices over the pork.
- Broil on high (about 500°F / 260°C) for 3–5 minutes, turning once, until edges brown and become crispy. Watch closely to avoid burning.
- Drizzle with more reserved juices and serve immediately.
Tips For Making Instant Pot Carnitas
- Best cut—use pork shoulder (also called pork butt) because its higher fat content yields tender, flavorful carnitas. Lean cuts like tenderloin are not recommended.
- Portion size—3.5 to 5 pounds of pork works well without changing other ingredients.
- Bone-in or boneless—either will work; bone-in adds extra flavor but requires the same cooking approach.
- Storage—store cooked carnitas in an airtight container in the refrigerator (keep juices separate) for up to 3 days. Freeze in freezer bags with a portion of juices for up to 3 months.
Frequently Asked Questions
Pork shoulder (pork butt) is the ideal cut because it has enough fat to stay juicy and tender during pressure cooking. Lean cuts are less suitable.
Use chicken, beef, or vegetable broth—whichever you have on hand will work fine and adds extra flavor to the cooking liquid.
What To Serve With
Serve these carnitas in warm tortillas with chopped onion, cilantro, lime wedges, and salsa for classic tacos. They’re also excellent in quesadillas, burritos, over nachos, or alongside cilantro lime rice and beans for a full meal.
Use the reserved juices to keep the meat moist when reheating or to drizzle over finished tacos for extra flavor.
Instant Pot Carnitas
Ingredients
- 5 pounds pork shoulder (also called pork butt; 3.5–5 pounds works)
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- ½ teaspoon black pepper
- 4 cloves garlic minced or pressed
- 14 ounce green chilis canned diced or use fresh jalapeños
- 2 onions sliced
- 2 oranges juiced
- 2 limes juiced
- 1 cup chicken or beef broth
Instructions
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Mix cumin, oregano, smoked paprika, salt, and pepper in a small bowl. Rub the spice blend over all sides of the pork.
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Place the metal trivet in the bottom of the Instant Pot and set the seasoned pork on the trivet.
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Scatter minced garlic, green chilis, and sliced onions over the pork. Add the orange and lime juices plus one cup of broth.
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Secure the lid, set the vent to SEALING, and select PRESSURE COOK/MANUAL at high pressure for 85 minutes. The pot will take 10–15 minutes to reach pressure. When the program ends, allow a natural release for 15 minutes, then quick-release the remaining pressure.
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Remove the pork and shred it with two forks. Strain the cooking liquid and reserve about one cup; skim and discard excess fat if desired.
To crisp:
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Transfer the shredded pork to one or more rimmed sheet pans or a cast-iron skillet without crowding. Spoon reserved juices over the meat. Broil on high (about 500°F / 260°C) for 3–5 minutes, turning once, until edges brown and crisp. Watch carefully to prevent burning.
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Drizzle with additional reserved juices and serve hot.
Notes
- Use 3–5 pounds of pork shoulder; both boneless and bone-in cuts work.
- Chicken, beef, or vegetable broth can be used depending on preference and availability.
Nutrition
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Carbohydrates: 9 g
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Protein: 23 g
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Fat: 8 g
Nutrition information is approximate and provided as a courtesy.